Recipe: Refrigerator Cinnamon Rolls (repost)

Refrigerator Cinnamon Rolls
Borgman's Bed & Breakfast
Arrow Rock, Missouri
Specialty Recipe

How to make these rolls when you are busy: Think ahead one day. Make the rolls up one morning, leave in the refrigerator all day. That night cut the cinnamon rolls or dinner rolls and place in a pan, put back in the refrigerator. The next morning set the rolls out at 6:00 am, bake at 8:00 am and eat fresh cinnamon rolls at 8:30! Dough stays well in the refrigerator for a day or two. Experiment a bit to get the timing to fit your schedule.

2 package. yeast (2 slightly rounded teaspoon. makes 1 package. yeast)
1/2 cup warm water (110F-115F)
3/4 cup sugar
3/4 cup shortening
1 cup boiling water
1 cup cold water
2 eggs beaten
1 1/2 teaspoon salt
7 cups flour

Dissolve yeast in warm water. Add 1/2 teaspoon sugar. Melt shortening in boiling water. Add cold water and eggs. Mix well. Add sugar, salt, yeast and sifted flour. Mix well until smooth, may kneed in a little more flour so your can handle the dough. Place the bowl and grease top of dough, cover with a cloth in the refrigerator for at least 2 hours.

For dinner rolls: roll and cut to desired size or pinch off and form small rolls, roll in butter, let rise at room temperature for about two hours. Bake at 350 for 20-25 minutes.

For cinnamon rolls: divide in half, roll out. Cover dough liberally with melted margarine, cinnamon, and brown sugar. Put margarine, cinnamon, and brown sugar in bottom of pan. Let rise at room temperature about 2 hours. Bake at 350 for 20-25 minutes. As soon as you take them out of the oven turn the pan of rolls out onto another plate. You may add a powdered sugar glaze. Enjoy!